Vegan Lemon Meringue Pie

Looking for a vegan lemon meringue pie that is sweet, with a tart rich and lemony curd piled high with a light and cloud-like dreamy meringue? Yes! You have found the place! I’ll dish all my secrets to this yummy pie below.

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Vegan Lemon Meringue Pie
Course Dessert
Prep Time 1 hour
Servings
slices
Ingredients
Lemon curd
Meringue
Course Dessert
Prep Time 1 hour
Servings
slices
Ingredients
Lemon curd
Meringue
Instructions
  1. Preheat your oven to 400 degrees F. Roll out your pie crust and place it in a pie plate. Use a fork to pierce a few holes in the crust. Crimp the edges to help prevent the crust sliding down the pie plate while blind baking. Bake for 20 mins until browned. Remove from oven to cool.
  2. Mix all the ingredients for the curd (except the butter) together in a saucepan while cold. Whisk frequently over medium heat until the mixture thickens (about 5 mins). While the curd is hot, add in the vegan butter and stir. Set aside to cool.
  3. Spread your lemon curd into your cooled pie crust. Place in the fridge to cool while you prepare your meringue.
  4. Add your aquafaba to the bowl of your high speed mixer. The bowl should be very clean. Using the whisk attachment, whisk at the highest speed for a few minutes until the mixture begin to foam and increase in volume (about 1 minute). Add the lemon juice. Continue mixing at high speed, adding the sugar gradually ( 1 tbsp at a time). Beat until stiff peaks form.
  5. Pile your meringue onto your chilled pie. Place under the broiler (watch carefully!!) for 2 mins to brown or (safer) use a kitchen torch
  6. Time to eat that delicious pie!!!
Recipe Notes

Your pie is best enjoyed within a few hours of being prepared, otherwise your meringue may begin to fall or weep.

Thanks to My Darling Vegan for the recipe inspiration

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